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Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder

Mung bean is an inexpensive yet sustainable protein source. Current work compared the effects of freeze (FD), spray (SD) and oven drying (OD), on mung bean protein isolate (MBPI) produced on pilot scale. All samples showed no dissociation of protein subunits and were thermally stable (Td = 157.90–15...

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Main Authors: Hossain Brishti, Fatema, Chay, Shyan Yea, Muhammad, Kharidah, Ismail-Fitry, Mohammad Rashedi, Zarei, Mohammad, Karthikeyan, Sivakumaran, Saari, Nazamid
Format: Article
Language:English
Published: Elsevier 2020
Online Access:http://psasir.upm.edu.my/id/eprint/88700/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/88700/
https://www.sciencedirect.com/science/article/abs/pii/S0963996920308085
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spelling my.upm.eprints.887002021-11-03T21:53:34Z http://psasir.upm.edu.my/id/eprint/88700/ Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder Hossain Brishti, Fatema Chay, Shyan Yea Muhammad, Kharidah Ismail-Fitry, Mohammad Rashedi Zarei, Mohammad Karthikeyan, Sivakumaran Saari, Nazamid Mung bean is an inexpensive yet sustainable protein source. Current work compared the effects of freeze (FD), spray (SD) and oven drying (OD), on mung bean protein isolate (MBPI) produced on pilot scale. All samples showed no dissociation of protein subunits and were thermally stable (Td = 157.90–158.07 °C). According to morphological studies, FD formed a porous protein while SD and OD formed wrinkled and compact crystals, respectively. FD and SD formed elastic gels with better gelling capacity than OD (aggregated gel). FD showed exceptional protein solubility, water and oil absorption capacity (4.23 g/g and 8.38 g/g, respectively). SD demonstrated the smallest particle size, excellent emulsion activity index (29.21 m2/g) and stability (351.90 min) and the highest β-sheet amount (37.61%). FTIR spectra for all samples showed characteristic peaks which corresponded well to the secondary structure of legume proteins. Rheological analysis revealed that gelation temperature for all MBPI lied around 90 °C. Current work described the different final properties achieved for MBPI produced under different drying techniques that allowed tailoring for different food systems, whereby FD is ideal for meat extender, SD is suitable for meat emulsion while OD is suitable in general protein-based application. Elsevier 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/88700/1/ABSTRACT.pdf Hossain Brishti, Fatema and Chay, Shyan Yea and Muhammad, Kharidah and Ismail-Fitry, Mohammad Rashedi and Zarei, Mohammad and Karthikeyan, Sivakumaran and Saari, Nazamid (2020) Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder. Food Research International, 138 (pt. B). art. no. 109783. pp. 1-13. ISSN 0963-9969 https://www.sciencedirect.com/science/article/abs/pii/S0963996920308085 10.1016/j.foodres.2020.109783
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Mung bean is an inexpensive yet sustainable protein source. Current work compared the effects of freeze (FD), spray (SD) and oven drying (OD), on mung bean protein isolate (MBPI) produced on pilot scale. All samples showed no dissociation of protein subunits and were thermally stable (Td = 157.90–158.07 °C). According to morphological studies, FD formed a porous protein while SD and OD formed wrinkled and compact crystals, respectively. FD and SD formed elastic gels with better gelling capacity than OD (aggregated gel). FD showed exceptional protein solubility, water and oil absorption capacity (4.23 g/g and 8.38 g/g, respectively). SD demonstrated the smallest particle size, excellent emulsion activity index (29.21 m2/g) and stability (351.90 min) and the highest β-sheet amount (37.61%). FTIR spectra for all samples showed characteristic peaks which corresponded well to the secondary structure of legume proteins. Rheological analysis revealed that gelation temperature for all MBPI lied around 90 °C. Current work described the different final properties achieved for MBPI produced under different drying techniques that allowed tailoring for different food systems, whereby FD is ideal for meat extender, SD is suitable for meat emulsion while OD is suitable in general protein-based application.
format Article
author Hossain Brishti, Fatema
Chay, Shyan Yea
Muhammad, Kharidah
Ismail-Fitry, Mohammad Rashedi
Zarei, Mohammad
Karthikeyan, Sivakumaran
Saari, Nazamid
spellingShingle Hossain Brishti, Fatema
Chay, Shyan Yea
Muhammad, Kharidah
Ismail-Fitry, Mohammad Rashedi
Zarei, Mohammad
Karthikeyan, Sivakumaran
Saari, Nazamid
Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder
author_facet Hossain Brishti, Fatema
Chay, Shyan Yea
Muhammad, Kharidah
Ismail-Fitry, Mohammad Rashedi
Zarei, Mohammad
Karthikeyan, Sivakumaran
Saari, Nazamid
author_sort Hossain Brishti, Fatema
title Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder
title_short Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder
title_full Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder
title_fullStr Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder
title_full_unstemmed Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder
title_sort effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (vigna radiata) protein isolate powder
publisher Elsevier
publishDate 2020
url http://psasir.upm.edu.my/id/eprint/88700/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/88700/
https://www.sciencedirect.com/science/article/abs/pii/S0963996920308085
_version_ 1717095406755643392
score 13.211869

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